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blackbottomcupcakes
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4.95 from 18 votes

Black Bottom Cupcakes

Black Bottom Cupcakes are moist, chocolate cupcakes filled with a cream cheese mixture and both chocolate and peanut butter chips! It's like getting a tasty surprise in each decadent bite!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: black bottom cupcakes
Servings: 20 cupcakes
Calories: 254kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Filling

  • 1 package (8 ounces) cream cheese, softened
  • cup (67 g) granulated sugar
  • 1 large egg, room temperature
  • teaspoon kosher salt
  • 1 cup (182 g) semi-sweet chocolate chips
  • 1 cup (182 g) peanut butter chips

Chocolate Cupcake

  • 1 cup (200 g) granulated sugar
  • 1 cup hot water, or freshly brewed hot coffee
  • cup canola oil
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 ½ cups (187.5 g) all-purpose flour
  • ¼ cup (29.5 g) regular unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions

Filling

  • In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
  • Fold in chocolate and peanut butter chips. Set aside.

Cupcakes

  • Preheat oven to 350°F. Line 2 muffin tins with cupcake liners. (This recipe yields 20 cupcakes.)
  • In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
  • In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
  • Mix the flour mixture into the sugar mixture until well combined.
  • Fill each lined muffin cup halfway with the batter.
  • Top each with about 2 tablespoons of the cream cheese mixture.
  • Bake for 20-25 minutes, or until a toothpick inserted into the cupcake (not the filling) comes out with a few crumbs but no wet batter.
  • Let the cupcakes cool for about 10 minutes before removing them from the muffin tins to cool completely.

Nutrition

Serving: 1cupcake | Calories: 254kcal